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Published June 26, 2009 | 
Ingredients:
- 1 kg. pork
- 20 bamboo skewers
- 1 cup soy sauce
- 1 head garlic, minced
- 1 onion, finely chopped
- 1/4 cup of calamansi juice or lemon juice
- 1/2 cup of 7up, sprite or beer (optional)
- 1 teaspoon ground black pepper
- 3 tablespoons of brown or white sugar
- 1/2 cup of banana or tomato catsup
Barbeque Cooking Instructions:
Estimated preparation: 20 minutes
Marinating: 30 minutes to 3 hours
Barbecue: 10 to 15 minutes each
- Cut pork meat into thin and long slices – 1/4 inches thick and less than 2 inches wide.
- In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda or beer (this tenderizes and adds flavour to the pork barbeque)
- Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).
- Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbeque.
- String the pork on the skewers.
- Over live charcoals, barbeque the pork on skewers until each barbeque is cooked – turning every few minutes on each side and basting the leftover marinate on the barbeque.
Published June 26, 2009 | Ingredients:
- 1 kilo chicken (whole or cut in pieces)
- 1 cup soy sauce
- 1 head garlic, minced
- 1 onion, finely chopped
- 3 tablespoons of calamansi juice or lemon juice
- 1/2 cup of sprite, 7up or beer
- 2 cups of tanglad (lemon grass) for whole chicken
- 1 teaspoon ground black pepper
- 3 tablespoons of brown or white sugar
Preparation & Cooking Instructions:
Estimated cooking time excluding preparation: 30-45 mins.
- Marinate the chicken in soy sauce, calamansi juice (or lemon juice), minced garlic, chopped onions, soda or beer, sugar and pepper.
- Marinate in the refrigerator for 1 to 3 hours.
- Stuff the chicken cavity with tanglad (lemon grass) if to be grilled whole.
- Cook chicken on grill or in oven until golden brown
Cooking Notes:
- To barbeque chicken that are cut into pieces, follow the same procedure above but omit stuffing the leg with lemon grass. Thread the chicken pieces on barbeque skewers and grill on live charcoal until cooked.
- To check if the meat is cooked, slice a small piece of meat off and if there are no juice running off the meat and there no reddish (blood) areas on the inside of the meat, the chicken is cooked
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